1 ¼ cups almond milk (or non-dairy milk of your choice)
2 tsp apple cider vinegar
3 cups flour
2 tbsp baking powder
½ tsp salt
½ cup vegan sugar (plus more for sprinkling)
¼ cup fresh rosemary, finely chopped
¼ tsp ground nutmeg
1 tsp ground cinnamon
½ cup non-hydrogenated vegetable shortening (we used Earth Balance and it worked fine)
2 tbsp canola oil
1 tsp vanilla extract
1 ½ cups diced apple
Preheat oven to 375° F. Lightly grease a baking sheet. Measure milk in a large measuring cup and add vinegar. Set aside to curdle.
Combine flour, baking powder, salt, sugar, rosemary, nutmeg and cinnamon in a large mixing bowl. Add the shortening in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like.
Create a well in the centre and add the milk mixture, oil and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all ingredients are just moistened, taking care not to over-mix. A couple dry spots are fine. Fold in apples.
Use a ¼ measuring cup to spoon mixture onto the baking sheet. Dust the tops with more sugar, then bake for 18–22 minutes, until tops are lightly browned and firm to the touch. Transfer scones to a cooling rack.